It’s Fromage Friday and I Can’t Get Enough
I know I just featured Black Goat from Prairie Fruits Farm, which is also an ash-ripened chevre, but it’s my favorite and it’s rosé season, so here’s another. She’s got a little more attitude then Black Goat, with a seductive pout and a whole lot of style. She’s my go to bae for road trips and you can find her all over the country. She’s Bonne Bouche, and she is straight feeling herself.
“Bonne Bouche” is French for “good mouthfeel”, but she’s much more than just a pretty paste. Her journey begins with fresh, pasteurized goat milk, which is sprinkled with ash and aged for 8 days while her beautiful wrinkled rind develops. She’s then gently tucked into a wooden crate built just for her, and sent out to specialty food stores and restaurants across the country.
Like both Yoncé and Nicki above, Bonne Bouch is good when she’s young, but only gets better with age. As a young lady, she’s fluffy and fresh, with a yeasty rind that’s wonderful with freshly baked bread and prosciutto or crumbled on an arugula salad with marcona almonds and honey vinaigrette. As she matures, she becomes more pungent and her fluffy paste becomes rich and gooey under the rind. You can eat her as old as eighty days, when she’s particularly earthy and funky. Slice open her rind, and dip in caramelized onion crackers or drizzle with local honey and serve with apple slices.
Full disclaimer: this is a sponsored post, but I’m obsessed with Bonne Bouche. I’d write about her anyway, I did it today because I had the wheel on hand and it’s almost summer.
Provenance: Websterville, VT
Cost: under $15 per wheel
Availability: widely distributed in America
Palate level:Beginner to intermediate if you’re picky
Profile: salty, lemony, crumbly
Pairings:bright, funky reds, tart rosé, prosciutto, honey comb, dark chocolate and salted almonds